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Watermelon Rind Kimchi

Watermelon Rind Kimchi

It’s no secret that my favorite fruit is watermelon.  It just screams summer to me.  This past weekend, I consumed an entire one all by myself while laying out on the beach.  If that isn’t my own little slice of Heaven, I don’t know what is.  Stack that on top of the fact that Korean watermelon kimchi utilizes the parts of this fruit that might otherwise be tossed out, watermelon makes the perfect summer time treat for me, all while reducing/reusing.  That’s what I call delicious and responsible snacking!


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Watermelon Kimchi 수박김치
Prep time

Total time


Serves: 4 Servings

  • 1 lb {white only} watermelon rind + 1 tb *coarse* sea salt
  • 3 minced garlic cloves
  • 1 ts minced ginger
  • 2 tb Korean red pepper flakes {gochugaru}
  • 2 chopped green onions
  • 1 tb honey
  • Optional: 1-2 ts baby brine shrimp

  1. In a large bowl, toss the rind with the coarse sea salt and set aside for about an hour. Taste test, and depending on how salty the rind has become, you can either drain or rinse/drain it.
  2. In another bowl, combine your garlic, ginger, pepper flakes, green onions, and honey (as well as the brine shrimp if you’re using it).
  3. Combine your first and second bowls and mix to combine, taking care not to squeeze the rind too firmly.
  4. If your finished product does not include any shrimp, leave your kimchi on the counter for a day or two, just to jump start the fermentation process. Afterwards, keep refrigerated.

Time does not include inactive time.

And just for kicks and giggles, I present to you my favorite video on how to properly consume a watermelon.



{your needs marshmallows}

Squishy Monster ^.~

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